FILLING:

On medium-high heat melt 1/2 cup butter in large pot. Slowly add and mix in:

1/2 cup flour

Cook until slightly brown.

Add to butter/flour mixture:

2 cups chicken broth
2 cups whole milk
1 cup heavy cream
1 can Cream Of Mushroom soup
2 tbsp. chicken bullion
1 tsp. pepper
1 tsp. thyme
1 tsp. rosemary
1 tsp. sage

Mix well. Then add these:

1 lb cooked chicken/turkey
3 sausages, microwaved and cut in quarters lengthwise, then bite sized pieces
4 carrots sliced thin and microwaved 12 minutes in water
1/2 raw stalk celery
6 cups mushrooms, thickly cut
1/2 bag whole thin green beans, uncooked
1/2 bag peas, uncooked
fill pot-pie bowls 3/4 full

CRUST:

Chill everything in freezer for 1 hour (bowl/rolling pin/flour-salt/Crisco).

Chill 1 cup water with ice.

Combine:

3 cups flour
1 tsp. salt

Using dough cutter, thoroughly cut in:

1 bar butter-flavor Crisco

Using a fork, add:

10 tbsp. ICE water

While dough is still loose, split into 6 (4.2 oz) balls.

Using a silicone pie rolling mat, dust the mat and rolling pin lightly with flour. Roll out dough balls into 8-inch rounds.

Lay rounds ‘as is’ on bowls. Cut 4 slits into crusts. Brush crusts with 1 shirred egg.

Convection bake at 375°F for 1 hour.

Submitted by: Robin Cassell